Hollandaise Sauce

Hollandaise Sauce

Hollandaise sauce is a rich and creamy sauce that is popular in French cuisine. It is made by whisking together butter, egg yolks, lemon juice, and other ingredients, and it is often served over eggs, vegetables, and other dishes.

The origins of hollandaise sauce can be traced back to the 19th century, when it was created by the French chef Antonin Carême. Hollandaise sauce is a classic sauce that is still enjoyed today in many countries around the world.

Hollandaise sauce is a popular and beloved sauce that is enjoyed for its rich, creamy, and lemony flavor. It is often served with eggs, such as poached eggs, scrambled eggs, and eggs Benedict, and it is also a popular choice for topping vegetables, such as asparagus and steamed broccoli.

Hollandaise sauce is a rich and flavorful sauce that pairs well with a variety of dishes. It is a popular choice for breakfast, brunch, and other meals, and it can be served as a topping or a dipping sauce for a variety of dishes. Overall, hollandaise sauce is a popular and beloved sauce that is enjoyed for its rich, creamy, and lemony flavor, and it is a versatile choice for many different meals and occasions.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Sauces, Stocks and Accompaniments

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6    each egg yolks

2    tablespoon water

16    ounces clarified butter — hot

1    tablespoon lemon juice – fresh

dash tobasco sauce

¼    teaspoon Worcestershire sauce

½    teaspoon salt

¼    teaspoon white pepper

In a small stainless steel mixing bowl, add egg yolks and 1 tablespoon water. Whip mixture and place over a pot of boiling water on a range top, making sure that the bowl does not touch the water. Whip continually until cooked to a soft peak, about 3 minutes. DO NOT OVER COOK. Remove from range. Place bowl on a wet towel to prevent slipping. Slowly pour clarified butter into eggs 1 ounce at a time and continue to whip. When half the butter has been added, add remaining water, continue to add butter. Add lemon juice, tobasco, Worcestershire sauce, salt and white pepper. Serve immediately.